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Reducing the environmental impact of food service in universities using life cycle assessment

Reducing the environmental impact of food service in universities using life cycle assessment This study aims to use life cycle assessment to determine the environmental impact of food purchases at a small, liberal arts college. The authors also use the results to develop a simple decision-making tool for college and university dining services administrators, attempting to make their food purchases more sustainable.Design/methodology/approachLife cycle assessment was used to analyze the global warming potential (GWP) of all food products purchased at a college café during a four-month study period.FindingsThe authors found the top ten highest impact products accounted for 40% of orders by weight, but 80% of the GWP. In particular, beef and cheese exhibited the highest GWP/kg. These findings highlight the importance of considering the carbon intensity of food products when making purchasing decisions. The authors also examined the carbon intensity and cost of common meal options and developed a carbon intensity comparison heuristic that can assist in making food purchasing decisions with the goal of lowering the GWP of food purchases.Practical implicationsThe results of this study show that life cycle assessment is a useful tool for university food service operations seeking to reduce environmental impact. The carbon intensity food comparison heuristic based upon this data serves as a helpful decision-making tool in guiding food service to reduce GWP.Originality/valueWhile life cycle assessment has typically been used to analyze individual food products, this study demonstrates its use as a decision-making tool to guide purchasing decisions across an entire array of food purchases. http://www.deepdyve.com/assets/images/DeepDyve-Logo-lg.png International Journal of Sustainability in Higher Education Emerald Publishing

Reducing the environmental impact of food service in universities using life cycle assessment

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References (42)

Publisher
Emerald Publishing
Copyright
© Emerald Publishing Limited
ISSN
1467-6370
eISSN
1467-6370
DOI
10.1108/ijshe-06-2021-0224
Publisher site
See Article on Publisher Site

Abstract

This study aims to use life cycle assessment to determine the environmental impact of food purchases at a small, liberal arts college. The authors also use the results to develop a simple decision-making tool for college and university dining services administrators, attempting to make their food purchases more sustainable.Design/methodology/approachLife cycle assessment was used to analyze the global warming potential (GWP) of all food products purchased at a college café during a four-month study period.FindingsThe authors found the top ten highest impact products accounted for 40% of orders by weight, but 80% of the GWP. In particular, beef and cheese exhibited the highest GWP/kg. These findings highlight the importance of considering the carbon intensity of food products when making purchasing decisions. The authors also examined the carbon intensity and cost of common meal options and developed a carbon intensity comparison heuristic that can assist in making food purchasing decisions with the goal of lowering the GWP of food purchases.Practical implicationsThe results of this study show that life cycle assessment is a useful tool for university food service operations seeking to reduce environmental impact. The carbon intensity food comparison heuristic based upon this data serves as a helpful decision-making tool in guiding food service to reduce GWP.Originality/valueWhile life cycle assessment has typically been used to analyze individual food products, this study demonstrates its use as a decision-making tool to guide purchasing decisions across an entire array of food purchases.

Journal

International Journal of Sustainability in Higher Education – Emerald Publishing

Published: Nov 24, 2022

Keywords: Food service; Colleges; Universities; Food choices; Life cycle assessment; Campus sustainability

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